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The aroma of orange blossoms characterize this honey, along with the notes of honeysuckle, hawthorn and yellow melon. pleasantly sweet to the palate, with floral notes that can develop into lightly fruited notes, inviting additional tastes. the compound responsible for the distinctive orange blossom aroma is methylantranilate, and the amount of it present in the honey varies depending on the place of origin.
Accompaniments: its characteristic acidity and floral notes make it ideal for use in pastry making: pastiera with wheat, fried dough concoctions and citrus compotes, a good match for savory dishes, with squash flower or spring vegetable frittatas, in marinades for raw fish.
In the kitchen: with extra virgin olive oil and lemon for salads and crudités
THE PRODUCER: Andrea Paternoster is indebted to his grandfather for his first and last name, in addition to an infinite love for honey and beekeeping. he adds his enthusiasm and passion, aiming to have honey recognized and appreciated as a choice food. Mieli Thun was founded in the early nineties, with the idea of expressing a clear connection between a brand and the quality of its products. the keywords, the beacon and compass of the company’s journey, are pure, essential, monofloral, raw, natural and noble, ingredients.
Nomadic Honeys: each species of flower favors particular places, depending on the terroir, the climate and the composition of the soil. we bring our bees to collect nectar in different places, making at least 60 stops during a single year. Making nomadic honey means seeking the finest floral and local expression of honey. the transfers and layovers take into account the bees’ life cycle, so we move only by night, when the hive is asleep.
Pure Ingredient: we have stepped out of the box to imagine honey as a pure ingredient with many possible uses. From breakfast to dinner, miraculous in cakes and pastry, it is a salad dressing, cooks perfectly, an emulsifier par excellence, fundamental in cocktails, goes well in curd and is an important ingredient in traditional salamis. The greatest chefs are pioneering this rediscovery, honey is the new frontier of gourmet cuisine.
The aroma of orange blossoms characterize this honey, along with the notes of honeysuckle, hawthorn and yellow melon. pleasantly sweet to the palate, with floral notes that can develop into lightly fruited notes, inviting additional tastes. the compound responsible for the distinctive orange blossom aroma is methylantranilate, and the amount of it present in the honey varies depending on the place of origin.
Accompaniments: its characteristic acidity and floral notes make it ideal for use in pastry making: pastiera with wheat, fried dough concoctions and citrus compotes, a good match for savory dishes, with squash flower or spring vegetable frittatas, in marinades for raw fish.
In the kitchen: with extra virgin olive oil and lemon for salads and crudités
THE PRODUCER: Andrea Paternoster is indebted to his grandfather for his first and last name, in addition to an infinite love for honey and beekeeping. he adds his enthusiasm and passion, aiming to have honey recognized and appreciated as a choice food. Mieli Thun was founded in the early nineties, with the idea of expressing a clear connection between a brand and the quality of its products. the keywords, the beacon and compass of the company’s journey, are pure, essential, monofloral, raw, natural and noble, ingredients.
Nomadic Honeys: each species of flower favors particular places, depending on the terroir, the climate and the composition of the soil. we bring our bees to collect nectar in different places, making at least 60 stops during a single year. Making nomadic honey means seeking the finest floral and local expression of honey. the transfers and layovers take into account the bees’ life cycle, so we move only by night, when the hive is asleep.
Pure Ingredient: we have stepped out of the box to imagine honey as a pure ingredient with many possible uses. From breakfast to dinner, miraculous in cakes and pastry, it is a salad dressing, cooks perfectly, an emulsifier par excellence, fundamental in cocktails, goes well in curd and is an important ingredient in traditional salamis. The greatest chefs are pioneering this rediscovery, honey is the new frontier of gourmet cuisine.
